Cheap Vegan Meals Under $1.50 per serving

These 3 cheap vegan entrees come out to under $1.50 per serving! Keep scrolling to see the delicious and filling recipes, video, and detailed price breakdown..

What I love about the vegan lifestyle is how incredibly flexible it is. That flexibility makes it wonderfully freeing. The options are endless! As long as they avoid animal suffering, that is 😉

Yet despite the amazing flexibility of a vegan lifestyle, it still gets a bad rap as being expensive, restrictive, and unsatisfying. I created these three simple yet delicious (and cheap!) vegan recipes to defy those negative expectations. Traditionally, eating plant-based was the norm in many parts of the world. Those who were wealthy could indulge in animal products, and those who were not found myriad ways to make delicious, healthy, and nourishing meals using just plants. Today the variety of vegan food we have access to is greater than ever. Eating this way is no longer for peasants, but has become a billion dollar industry.

If you want to save money and be a “cheap vegan” then all you have to do is get back to basics: fresh vegetables, whole grains, beans, fresh fruit, and spices are all you need to be healthy and eat well.

Of course you can make a really cheap meal of just plain rice and beans seasoned with salt, but I wanted these cheap vegan recipes to be more creative, colorful, and balanced than that. Each of these cheap vegan recipes has a balance of whole grains (brown rice), legumes, fresh vegetables, and plenty of herbs and spices for rich flavor. I cannot choose a favorite, they’re all so good!

To make these cheap vegan recipes I went to a Ralph’s grocery store in Los Angeles to buy all of my ingredients. Before I left the house I knew what I planned on making, and had a detailed shopping list on my phone. I also had an idea of how much things cost. For example, I knew I wouldn’t be able to stay under my budget of $2 per serving if I bought expensive ingredients like quinoa, organic produce, or pre-prepared items (cooked rice, canned beans, etc). I could have saved even more money if I had shopped at a cheaper grocery store like Walmart or Aldi, but I went to the most convenient store for me…I literally walked there in under 10 minutes. If you have the time, and like to go to multiple grocery stores AND shop online you can save even more money. However, I know that many people on a strict budget don’t have the time to shop around too much so I wanted my shopping to reflect that.

Another bonus of doing all of your shopping at one store—and cooking in one day—is that you’ll save time throughout the week. When I finished preparing these three meals (2 of which came up to more than 6 servings), I had all of my lunches and dinners for the rest of the week. Because of that I’m saving money by only eating at home, and time by not having to cook daily.

With just 30 minutes of planning before you go to the grocery store you can save a ton of money off of your usual grocery bill! As I transition into my new life in Los Angeles I’m looking forward to that extra savings every week 🙂

Before making this recipe be sure to soak the dry beans for 8 hours before cooking. Beans, especially kidney beans, must be fully cooked and tender before eaten. To save time (but not money) use canned beans.

Author: Jenné

Serves: 6-8

Ingredients

1 tablespoon canola oil

½ yellow onion, diced

3 cloves of garlic, minced

1 jalapeño pepper, minced

1¼ cup soaked raw black beans (or 2 15-oz cans, drained & rinsed)

1¼ cup soaked raw kidney beans (or 2 15-oz cans, drained & rinsed)

1 24-oz can of diced tomatoes

1 sweet potato, diced

1 tablespoon cumin powder

1 tablespoon chili powder

2 teaspoons salt

3 cups raw spinach

1½ cups uncooked rice

⅓ bunch fresh cilantro, minced

Instructions

Warm the oil in a dutch oven on medium heat, then add the onions, garlic, and jalapeño pepper to sauté.

Once the onions have softened, add the soaked and rinsed raw beans.

Then add 6 cups of water, and bring it to a simmer. NOTE: If you are using canned beans, add them at this stage but only use 1 cup of water and skip the hour of bean cooking.

Cook the beans until tender, about 1 hour. Add more water if necessary.

While the chili is cooking, cook the rice following the package instructions.

You can also use red lentils for this recipe, or any other legume! If using red lentils still cook for 30 minutes. If you use beans, use precooked ones, and cook for just 15-20 minutes, or until the potatoes are tender.

Author: Jenné

Serves: 6

Ingredients

1 tablespoon canola oil

½ yellow onion, diced

3 cloves of garlic, minced

1 tablespoon fresh ginger, minced

1 habanero pepper, minced

2 tablespoons curry powder

1 large yellow or yukon potato, diced (about 1½ cups)

1½ cups green lentils 2 cups water

1 15-oz can full-fat coconut milk

1½ teaspoon salt

1½ cups uncooked rice

⅓ bunch fresh cilantro, minced

Red Cabbage Salad

½ red cabbage (about ½ lb), shredded

3 tablespoons lime juice, from about 2 fresh limes

1 teaspoon cumin powder

½ teaspoon salt

1 teaspoon canola or grapeseed oil

Instructions

Lentil Potato Curry

Warm the oil in a skillet on medium heat, then add the onions, garlic, ginger, and habanero pepper to sauté.

Once the onions have softened, add the curry powder, and stir for about 10 seconds to toast.

Add the diced potato and lentils.

Then add the water and coconut milk. Stir well, and bring it to a simmer.

Cover and cook for 30 minutes of low-medium heat, until the lentils are tender. Add more water if necessary, and stir a few times in between.

While the curry is cooking, cook the rice following the package instructions.

Also make the red cabbage salad—instructions below.

Season with salt, and more curry powder if you’d like.

Serve the curry over rice and along side the red cabbage salad. Garnish with fresh cilantro.

Red Cabbage Salad

Place the shredded cabbage in a bowl with the lime juice, cumin, salt, and oil.

I am new to this site, my nephew introduced me to SPS. I’m 61 years old and I just today began my Vegan lifestyle. I made the Sweet Potato Chili and it is amazing. My plan is to use the recipes on this site because of the limitless variety. Thank you Jeanne for this website and making my transition a lot easier.

The Cookbook

Hi, I’m Jenné

I developed my love of sweet potatoes while growing up in beautiful Atlanta, GA. As a picky kid, they were one of the few healthy foods I would eat. Candied yams, sweet potato pie, and a good ol' baked sweet potato; when I think of soul food, these come to mind. Now as a vegan chef sweet potatoes are still my favorite food, and one of the most delightful and soulful ingredients. The recipes in this blog aren't all laced with sweet potatoes, but they are all made with a generous sprinkling of soul.
jenne@thenourishingvegan.com